bengali
Hinger Kochuri
Bengali sweet-shop style hing dal kochuri with a soft urad dal filling, roasted spices and a lightly puffed, crisp shell.
25 min cook · medium
Recipe
Mango Bhapa Doi
Creamy Bengali steamed yogurt dessert with mango, saffron, cardamom, and a silky mango finish.
Recipe information
- Prep time
- 15 min
- Cook time
- 30 min
- Total time
- 285 min
- Servings
- 4
- Difficulty
- easy
About this recipe
Creamy Bengali steamed yogurt dessert with mango, saffron, cardamom, and a silky mango finish.
Ingredients
উপকরণ
Cooking method
রান্নার পদ্ধতি
-
Make the yogurt base
Whisk the hung curd, condensed milk, mango pulp, warm milk, saffron, and cardamom until smooth.
-
Steam until set
Divide the mixture between moulds and steam gently until just set.
-
Chill completely
Cool the bhapa doi, then refrigerate it until thoroughly chilled.
-
Make the mango syrup
Cook mango pulp, sugar, and water until a smooth syrup forms, then cool it completely.
-
Serve
Top the chilled bhapa doi with mango syrup just before serving.
Pro tips
- Steam over gentle heat so the yogurt stays smooth and delicate.
- Chill fully before unmoulding or serving for the best texture.
Frequently asked questions
Can I make mango bhapa doi ahead?
Yes. It keeps well chilled for up to two days; add the syrup just before serving.
Can I use store-bought mango pulp?
Yes. Choose ripe, unsweetened mango pulp and adjust the sugar in the syrup to taste.
